Vanessa Crichton, CEO of Margaret Family – The Hospitality Group founded by Neil Perry AM in Double Bay, is synonymous with excellence in Australia’s hospitality industry. Over Vanessa’s 20+ year career, she has overseen all aspects of operations and business strategy for Neil Perry's renowned venues, including Margaret, Next Door, and Baker Bleu, as well as Song Bird and Bobbie’s.
Vanessa has played an instrumental role in shaping some of the country’s finest dining experiences, consistently curating impeccable service, working in spaces with thoughtful design to heighten the guest experience, and, of course, with perfect lighting.
Her rich career and ongoing collaboration with NEOZ are testaments to the importance of lighting in hospitality. She has consistently managed spaces renowned for the finest guest experiences, where service and cuisine are celebrated and where lighting elevates the dining experience. Her journey with NEOZ demonstrates how the right lighting can be more than functional — it can be transformative.
The original Penfolds Magill Estate Restaurant in Adelaide, designed by Allen Jack + Cottier in 1996
Vanessa’s relationship with NEOZ began in 2000, when she was the assistant manager at Penfolds Magill Estate. In many ways, we have grown alongside one another, and our journeys from where we were to where we are feel intimately connected.
Over the years, Vanessa has made NEOZ lighting a staple in the venues she works with, from the iconic Magill lamp at Penfolds Estate (NEOZ’s very first cordless lamp), to the refined ambiance of Bobbie’s with the NEOZ Victoria lamp.
We sat down with Vanessa to reflect on her career, her enduring partnership with NEOZ, and her perspective on lighting’s role in hospitality.
Rockpool Bar & Grill in Melbourne with the Magill cordless lamp, designed by Grant Cheyne
You have had an inspiring career in the hospitality industry. What has kept you with NEOZ throughout your career?
NEOZ is a wonderful product—reliable and beautiful. An individual light on the table brings such a unique glow and is seamless in its presentation.
When we opened the first Rockpool Bar & Grill in Melbourne in 2006, we used a bespoke lamp for all the tables. They were frustrating to work with, constantly breaking and unreliable. I remembered the lamps from Magill, and Neil agreed they were beautiful, so we replaced all of the lamps in Rockpool with the Magill Estate lamp.
As NEOZ’s first cordless lamp, the Magill lamp holds a special place in our memory. Why was the Magill lamp right for that setting?
The Allan, Jack & Cottier-designed building and interior were certainly the first of their kind in Adelaide. It was such a beautiful restaurant to work in, and every single element was very well-considered. The Magill lamp gave such a wonderful glow to the room and the food on the table, showcasing the beautiful menu.
Bobbie's in Sydney with the Victoria cordless lamp, designed by ACME in collaboration with caon design office
For you, what is most important when it comes to lighting in a hospitality environment?
Lighting is so important. You want the guests to see the dishes and be excited about what they are about to enjoy. But it is important that this spotlight on the food does not distract from the atmosphere of a dining room.
Any advice for restaurant operators when it comes to choosing the right lighting?
Always engage a lighting designer and test lamps in the space. All rooms need to feel intimate and special. Table lamps bring this quality to the table and add to the design of a room and the table. They also allow flexibility when moving tables around to accommodate an always-changing floor plan. This is something fixed lighting finds challenging to achieve.
